It smells like a tiny sidewalk cafe in Beirutand we’re still in our kitchens. This Chicken Shawarma Wrap has become a viral sensation, and for good reason. Juicy, golden chicken infused with warm spices and brightened by a tangy garlic yogurt sauceall achievable in under 40 minutes of active cooking time.
This recipe offers a delightful homemade take on the classic sizzling Middle Eastern Chicken Wrap found at street carts. With simple ingredients like chicken thighs, paprika, cumin, and lemon, it’s a dish built from everyday pantry staples. Served in warm pita with a creamy garlic sauce, it’s the kind of Easy Chicken Shawarma you’ll crave repeatedly. Dive into the full recipe details below!
This recipe evokes childhood memories of bustling family cookouts, with foil pans overflowing and laughter filling the air. I meticulously tested this batch to perfect the flavor balancethe secret, I discovered, lies primarily in the marinade timing. The result is a bold, comforting, and wonderfully messy wrap.
Why You’ll Love This Recipe
Quick and Simple: This Chicken Shawarma Wrap transforms into flavorful magic in under 40 minutes of active preparation and cooking. Perfect for busy weeknights or a cozy lunch.
Nostalgic Comfort: The warm spices and creamy garlic sauce bring that authentic Middle Eastern Chicken Wrap flavor right to your kitchen.
Family-Friendly: Customize these wraps for picky eaters or spice-lovers alike. Everyone wins with this vibrant recipe!
Beginner-Friendly: From the marinade to assembly, every step is simple and stress-free, even for first-timers.
Key Ingredients and Simple Swaps
This Chicken Shawarma Recipe is built on bold, accessible ingredients that you probably already have at home. Here’s what you’ll need and how to adjust for your pantry:
Chicken: Boneless, skinless chicken thighs are the star here. Prefer breast meat? Go right ahead, but thighs tend to stay juicier!
Shawarma Marinade: The mix of cumin, coriander, paprika, turmeric, and tomato paste is the flavor base. If you’re out of tomato paste, a small amount of ketchup can offer a quick hack for sweetness and depth, though the flavor profile will differ slightly.
Garlic Sauce: A dreamy blend of mayo, yogurt, and grated garlic pulls everything together. Want it tangier? Add extra lemon juice.
Lavash or Flatbread: No lavash at home? Pita or tortillas step in perfectly for that handheld wrap experience.
Pro Tip: For a shortcut, look for pre-mixed shawarma spices at your local market!
How It Works (Step-by-Step)
You don’t need fancy equipment or a culinary degree for this Homemade Chicken Shawarma. Here’s how to get it sizzling (active prep and cook time: under 40 minutes):
Marinate: Toss thinly sliced chicken thighs with the spices, tomato paste, and olive oil. Let it sit for at least 30 minutes to allow flavors to meld (overnight is even better for the boldest flavor).
Cook: Heat a skillet, drop in the marinated chicken, and cook until golden brown and slightly charredabout 8–12 minutes.
Whisk Sauce: While the chicken cooks, stir together mayo, yogurt, grated garlic, lemon juice, and parsley for that velvety garlic yogurt sauce.
Prepare Onions: Marinate thinly sliced red onions with sumac, lemon, and parsley. This step adds a tangy crunch to the wrap.
Assemble: Warm your lavash or flatbread, spread a generous layer of garlic sauce, and pile on the chicken, onions, pickles, lettuce, tomato, fries, and (if you like) harissa for heat.
Note: Rolling it up tightly ensures every bite has a perfect mix of flavors.
Storage and Make-Ahead Tips
Got leftovers? No problem. This Chicken Shawarma Wrap is just as delicious the next day!
Chicken: Store cooked chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Garlic Sauce: Keep the sauce in a sealed jar in the fridge for up to a week. It pairs beautifully with roasted veggies too!
Fresh Assembly: Always assemble wraps just before eating to avoid soggy bread. Prep individual components ahead to make assembly quicker.
Quick Storage Tips
Component
Storage Method
How Long?
Cooked Chicken
Airtight container in fridge
Up to 3 days
Garlic Sauce
Sealed jar in fridge
Up to 7 days
Sumac Onions
Airtight container in fridge
Up to 2 days
Serving and Variations
Once assembled, serve these wraps warm with your favorite side dishes or on-the-go like classic Chicken Shawarma Street Food. Need inspiration?
For a Crowd: Set up a DIY shawarma wrap bar with all the toppings for a casual get-together.
Low-Carb Option: Skip the bread and serve the spiced chicken shawarma on a bed of lettuce with extra garlic yogurt sauce.
Heat Lover’s Dream: Drizzle with harissa or add chili flakes while cooking the chicken for a fiery twist.
However you serve it, this Lebanese Chicken Shawarma consistently delivers vibrant, layered flavors.
Expert Insight: The Art of the Chicken Shawarma Wrap
The secret to a flavorful chicken shawarma wrap lies in marinating the meat with a blend of spices and yogurt, which tenderizes while infusing deep, aromatic flavors. Properly balanced seasoning and slow cooking create the signature tenderness and smoky notes that make this wrap a globally cherished culinary experience.
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Perfecting My Chicken Shawarma Wrap
After several rounds of tweaking spices and marinating times, this chicken shawarma wrap finally feels just right. I learned early on that rushing the marinade meant missing the deep, layered flavor I wanted. Today’s recipe is the result of lots of tasting, adjusting, and a few kitchen mishaps that made all the difference.
FAQs ( Chicken Shawarma Wrap )
How do I make the chicken tender and juicy?
Marinate the chicken for at least 4 hours or overnight using yogurt and spices to tenderize the meat. Cooking at medium heat and turning frequently ensures even cooking without drying out. Rest the chicken a few minutes before slicing for the best juiciness in this recipe.
What sides pair well with this meal?
Fresh salads like tabbouleh or simple cucumber and tomato diced salads complement the spices well. Pickled vegetables and warm pita bread also enhance the experience. For a heartier option, roasted potatoes or a rice pilaf work great alongside this dish.
Can I use chicken thighs instead of breast?
Yes, chicken thighs are excellent and often preferred for their richer flavor and moist texture. Just adjust the cooking time as thighs may need slightly longer to cook through. This substitution works perfectly for making an easy chicken shawarma at home.
How do I make the garlic sauce for shawarma?
The garlic yogurt sauce is simple: blend yogurt, minced garlic, lemon juice, and a pinch of salt. Adjust garlic to taste; a few hours in the fridge helps flavors meld. This sauce adds a creamy balance to the spiced chicken shawarma.
What type of bread is best for wrapping?
Pita bread is the traditional choice because it’s soft yet sturdy enough to hold the filling. Warm the pita slightly before wrapping to make it more pliable. You can also use flatbreads or large tortillas if pita isn’t available.
Conclusion
The Chicken Shawarma Wrap is a simple, flavor-packed dish that comes together in under 40 minutes of active time perfect when you crave something comforting yet fresh. You’ll love how the tender, spiced chicken pairs with tangy garlic yogurt sauce and crisp veggies for a truly satisfying Middle Eastern Chicken Wrap experience.
Feel free to swap pita for tortillas or add a little harissa for a spicy kick. Leftovers reheat beautifully, and the garlic sauce doubles as a tasty dip. These tips, plus a sprinkle of sumac on your onions, come from years of sharing family-favorite recipes in my kitchen. It’s the quintessential easy chicken shawarma, often becoming a household favorite.
Give this homemade chicken shawarma a try and share your photos or favorite twists! Does this wrap evoke cherished street food memories for you? Pass this recipe on to someone special and savor every biteit’s a comforting, vibrant dish perfect for any family meal.
Yesica Andrews
Chicken Shawarma Wrap: Quick and Delicious Recipe
Discover the enticing flavors of this Chicken Shawarma Wrap, a perfect Easy Chicken Shawarma and Middle Eastern Chicken Wrap option. Featuring spiced chicken thighs, creamy garlic yogurt sauce, and tangy sumac onions, this recipe brings the authentic taste of shawarma right to your home. Whether you use homemade lavash or store-bought flatbread, this easy recipe is sure to become a family favorite.
Marinate the Chicken: In a large bowl, combine sliced chicken thighs with salt, pepper, cumin, coriander, paprika, onion powder, turmeric, sugar, tomato paste, and olive oil. Mix well to evenly coat. Let marinate for at least 30 minutes, ideally overnight.
Cook the Chicken: Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until fully cooked and lightly charred in spots, about 8–12 minutes depending on thickness.
Make the Garlic Sauce: In a bowl, whisk together mayonnaise, yogurt, grated garlic, lemon juice, and parsley until smooth. Adjust seasoning to taste.
Prepare the Sumac Onions: In another bowl, mix sliced red onion with sumac, lemon juice, and parsley. Let sit for at least 10 minutes to soften and marinate.
Assemble the Wraps: Warm your lavash or flatbread. Spread a layer of garlic sauce (and harissa if using), then add lettuce, cooked chicken, sumac onions, pickles, tomatoes, and fries. Roll it up like a burrito or fold it like a gyro.
Serve and Enjoy: Enjoy your chicken shawarma wrap warm!
Notes
For best flavor, marinate the chicken overnight. You can substitute lavash with pita or tortillas depending on availability. Add harissa for a spicy kick. Store leftovers in an airtight container in the fridge up to 2 days.
